It’s the Great Pumpkin
Oct 30, 2020
One of the oldest domesticated plants in North America, pumpkins are ubiquitous this time of year. And with dozens of edible varieties available — heirloom Cinderella, crimson Lakota squash, Japanese kabocha, green-striped cushaw — it’s time to add a few more recipes to your repertoire apart from the traditional Thanksgiving pie. Enter Emma’s Culinary Director Chef John Brand. In the videos below, he showcases the versatility of roasting pumpkins for imaginative seasonal dishes from sweet to savory. Click to download each recipe and test-drive at home.
How to Roast Pumpkins
Chef Brand shares the simple process for breaking down pumpkins to oven-roast, and the secret formula for flavorful pumpkin stock.
A personal favorite of Chef Brand’s, this recipe combines pumpkin spice, brown sugar, and roasted pumpkin puree into the perfect baked loaf.
Pumpkin and Apple Soup
This warm and comforting fall soup is infused with seasonal sweetness thanks to the addition of Texas Honeycrisp apples and local parsnips.
Pumpkin Pot Pie
Turn pie into the main event with layers of roasted pumpkin, diced bacon, roasted chicken thighs, creamy goat cheese, and Swiss chard.
The classic (and crispy) Tex-Mex dish gets a vegan-friendly makeover, stacked with vegetable purées, fresh avocado slices, and more.